Gluten-Free Tacos

Ingredients

• 500 g brown mushrooms
• 2 tbsp Tomato paste
• 3 tbsp sriracha
• 1 tsp Sweet paprika powder
• 1 tsp chili flakes
• 1 tsp ground cumin
• 1 tsp smoked paprika powder
• a pinch cinnamon
• 1–2 tbsp maple syrup
• Salt
• 2 tbsp olive oil
• 50 g green chilies
• 1 Lime
• 1 small white onion
• 1 Garlic clove
• 20 g coriander leaves
• 40 g American pistachios (roasted and salted)
• 1 Mini Cucumber
• 1 Red Onion
• 3 tbsp mayonnaise
• 4 gluten‑free corn tortillas (or other gluten‑free tortillas)

Instructions

1. 1.

   Clean the mushrooms and cut them into bite-sized pieces.

2. 2.

   Mix tomato paste, 1 tbsp sriracha, sweet paprika powder, chili flakes, cumin, smoked paprika, cinnamon, maple syrup, a pinch of salt, and 1 tbsp olive oil. Combine this mixture with the mushrooms in a baking dish and stir well. Roast the mushrooms in a preheated oven at 210 °C (fan‑forced 190 °C; gas: level 3–4) on the middle rack for 40–45 minutes. Turn once halfway through.

3. 3.

   Meanwhile, prepare the salsa verde by cleaning the chilies, washing them, and chopping into pieces with or without seeds depending on desired heat. Squeeze the lime. Peel the white onion and garlic, then cut into large chunks. Wash the coriander and shake dry. Blend the chilies, lime juice, onions, garlic, coriander, remaining olive oil, and a pinch of salt.

4. 4.

   Coarsely chop the pistachios. Clean, wash, and slice the cucumber. Peel the red onion and cut into small pieces. Mix mayonnaise with the remaining sriracha.

5. 5.

   Warm the gluten‑free tortillas according to package instructions and spread the sriracha mayo on them. Then top with mushrooms, pistachios, salsa verde, cucumber, and onion. Enjoy your gluten‑free tacos.